Thursday, October 05, 2006

orecchiette with swiss chard & chickpeas

So easy, so good. This is one of those dishes that tastes like so much more than its ingredients suggest.

Saute plenty of garlic in olive oil, along with some red pepper flakes. When the garlic is just about done, toss in the chickpeas (14 oz. can, drained) -- they don't need to cook, really; you just want them to get perfumed by the garlic. Meanwhile, boil your orecchiette ("little ears") pasta and chopped Swiss chard together; 10 minutes is just about optimal for both. (Shells are a good substitute if you can't find orecchiette.) Toss it all together with grated parmesan and, if it's drier than you'd like, more olive oil, and salt and pepper to taste.

Dessert was CHOW's green tea and sour cherry granita, perfect for that last waning bit of warm weather:

Tart, refreshing. And I love that gorgeous jewel-tone color!


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